Caramelized Leek & Potato Soup with Toasts
Prep Time
Serves
Cooking Mode
1 tbsp each olive oil and butter
2 yellow onions, diced
2 bags pre-cut leeks
2 bottles red ale beer
6 cups Chicken Broth, 35% Less Sodium
2 small potatoes, peeled and diced
¼ tsp salt, divided
¼ tsp pepper
3 tbsp crème fraîche, divided
Toasts With Paté & Cranberry Glaze
3 tbsp dried cranberries
1 shallot, thinly sliced
1 tbsp sugar
½ baguette, cut into 1/4-in (5-mm) thick diagonal slices
½ pkg liver duck mousse
1 tbsp each olive oil and butter
2 yellow onions, diced
2 bags pre-cut leeks
2 bottles red ale beer
6 cups Chicken Broth, 35% Less Sodium
2 small potatoes, peeled and diced
¼ tsp salt, divided
¼ tsp pepper
3 tbsp crème fraîche, divided
Toasts With Paté & Cranberry Glaze
3 tbsp dried cranberries
1 shallot, thinly sliced
1 tbsp sugar
½ baguette, cut into 1/4-in (5-mm) thick diagonal slices
½ pkg liver duck mousse
Directions
1To make toasts with duck mousse and glazed cranberries, preheat oven to 400°F (200°C). In a small saucepan, bring the cranberries, shallot, water (2 tbsp (30 mL)) and sugar to a boil over medium heat. Cook 3 min. or until cranberries are well glazed. Set aside. Place baguette slices on a baking sheet and toast for 4 to 6 min., turning halfway through. Garnish slices with duck liver mousse and glazed cranberries
2In a saucepan over medium-high heat, combine oil and butter. Add onions and leeks and cook until caramelized, about 10 to 15 min. Add beer, broth, potatoes, 1/8 tsp (0.5 mL) salt and pepper and bring to a boil. Reduce heat to medium and simmer 20 min. or until potatoes are tender.
3Transfer broth mixture to a blender and purée until soup is smooth. Adjust seasoning, if desired. Divide among 8 bowls and garnish each with crème fraîche and one toast .
Tips
1
Save time by making the soup, toasts and cranberry glaze a day ahead.
Disclaimer
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Personal Note
Personal Note
